This grape crostini is a simple appetizer for late summer get-togethers. Jammy, roasted grapes with creamy brie on toasts, topped with a sprinkling of fresh thyme, makes some seriously irresistible crostini. This recipe yields enough crostini to serve 4 as an appetizer.
Serving suggestions: This crostini would make a lovely, light meal when served with a little green salad.
Change it up: Feel free to substitute Gorgonzola cheese, goat cheese, mascarpone or ricotta for the brie. You could also add a light drizzle of honey and/or toasted, sliced almonds. Instead of toasting the bread in the oven, you could grill it for a more complex flavor.
More crostini: Check out my pear, raspberry and goat cheese crostini and cranberry orange crostini.
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